Pasqualina Vegetable Pie

Prepare the dough. Pour flour onto the work surface and make a well in the center. Pour in 2 tbsp of oil, add two pinches of salt, and warm water. Knead until you get a soft and smooth dough.

Divide the dough into 33 balls. Sprinkle with flour and let it rest under a warm cover.

Boil the chard leaves in a minimal amount of water. Squeeze them and chop.

In a pot, sauté the chopped onion and garlic. Add the chard and keep on heat for 10 minutes.

Pour the resulting mixture into a large bowl and mix with two eggs, 80 grams of grated Parmesan, and add marjoram.

Mix cottage cheese with 2 tablespoons of flour, add 2 tablespoons of oil, 20 grams of grated cheese, salt, and pepper.

Take 13 balls of dough for the base. Roll each one thinly, almost transparently. Grease the bottom of the pan and layer 13 sheets one after another, greasing each with oil except for the last.

Place the chard on top and cover it with cottage cheese.

Make six indentations with a spoon, break eggs into them, and lightly salt.

Roll out the remaining 20 balls into thin layers and place them on top of the filling. Seal the edges of the pie so that they stick well together.

Grease the surface of the cake with butter and place it in a preheated oven at 180–200 degrees for about 50 minutes, until the Easter pie turns golden.